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YELLOW TOMATO JAM

YELLOW TOMATO JAM

  • 2 kg small yellow tomatoes
  • 2 kg sugar
  • 2 knobs of ginger
  • ± 2 tablespoons lemon juice
  • 1 small lemon halved

Put all of the above in a large pot. Cook on low till the sugar is dissolved. Turn up the heat and cook till the syrup is thick when tested on a cold saucer.
Mine cooked for 2.5 hours.
Bottle in pre-sterilized bottles.
Enjoy

Photo and recipe Lynn Rutters

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